Coconut Almond French Toast Casserole

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34YWUFb Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Coconut Almond French Toast Casserole Recipe courtesy of Food Network Kitchen Total: 8 hr 15 min Active: 15 min Yield: 8 servings Level: Easy Ingredients French Toast: Unsalted butter, for greasing dish 9 slices Texas Toast or other thick-sliced bread 6 large eggs 3 1/2 cups half-and-half 5 tablespoons granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon Pinch of salt Coconut-Almond Crust: 1/2 cup plus 3 tablespoons sweetened coconut flakes 1/3 cup plus 1/4 cup sliced almonds 5 tablespoons granulated sugar 5 tablespoons all-purpose flour Pinch salt 6 tablespoons unsalted butter, softened 1 large egg plus 1 large egg yolk Confectioners' sugar and berries, for garnish, optional Directions Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish. For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool. Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight. For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste. To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature. Serve with a sprinkling of powdered sugar and berries if using. Copyright 2013 Television Food Network, G.P. All rights reserved Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Coconut Almond French Toast Casserole | Food Network https://youtu.be/ejGFfN8Zm2U